Rhubarb Upside Down Cake

Directions

Grease sides of 9” springform pan; pour in butter and sprinkle with sugar.

Cut rhubarb into 2 inch pieces.

Arrange in tight rows in bottom of pan, starting with middle three rows and trimming to fit.

Chop remaining pieces coarsely; sprinkle on top with orange rind, set aside.

CAKE: In large bowl, cream butter with sugar until fluffy.

Beat in eggs, one at a time and vanilla.

Stir together flour, baking powder, baking soda, orange rind and salt.

Stir half of the flour mixture into creamed mixture; stir in yogurt and remaining flour mixture.

Spread carefully over rhubarb, mounding higher at edges, Wrap foil around bottom of pan and set on baking sheet.

Bake in 350℉ (180℃) oven for about 1 hour or until cake springs back when lightly touched.

Let cool on rack for 15 minutes.

Invert cake on serving platter.

Serve warm.